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Depending on the 'thickness' of the smoke, you might want to smoke it for no more than 15 minutes. It depends on what was the original objection to the smoked bird. I've gotten carried away with hickory smoke on chicken to the point where the bird tasted similar to a rubber eraser. A little bit...

Now that's good eatin'.

Looks great. How long if any did you air dry it to set the pellicle ?

I used a 22 inch kettle (charcoal) for years before I got a Genesis Silver B almost 20 years ago. Still have and use both. The gas is handy for a quick steak in the depth of winter but I do like cooking over coals. A kettle will cost less but gas can be down right handy at times. Cruise...

What he said

If I smoked fish on a regular basis I would have a designated fish smoker. Since I don’t do fish more than once or twice a year, I don’t get too concerned. If the grill or smoker gets to smelling of fish I burn it out and scrub it down.

-25 F so far. But it has to be sunny and calm. ;-)

I foil the water pan every cook, water or not. That made a huge difference. I brush the inside of the lid and barrel and use a cheap plastic putty knife about two inches wide that has worn to match the contour of the base to scrape the bottom out. I use clean hot water to wipe the joints clean...

Air drying would be a good option if someone didn’t want to rub the skin with oil/butter. I think it could make difficult for the run to stick. Harry Soo has a dry brine technique he uses. I use a wet brine overnight. Then rinse ( the horrors!) and grease her down with some butter and apply the...

I only soak chips as needed. Almost never with chunks. I wrap or line the water pan whether I use water or not. It just makes cleanup easier. I use water when the mood and the food need it.

I use Weber, Kingsford, and Alaska red alder I harvest myself

I ran a chimney or so without food on my WSM so’s I could get an idea of fire control. Definitely do at least a chicken for practice. A turkey would be better if possible. Relax and remember- Don’t panic. Also, when I do poultry I like to run with no water in the 325 - 350 range. An accurate...

Comfort food first class !

Kingsford, Weber, Royal Oak and its look-a-like Embers work for me in the kettle or the smoker. Both Royal Oak products burn fast and ashy but if I get a good price it's all good. For lump, I'm still working my way through 120# of Western lump. I've used Cowboy brand as well. Either is fine as...

I have been known to brine a 'Butterball©'

I have been known to brine or inject a pork loin in the past.

A fan is normally coupled to an automatic temp control (ATC) of some kind such as the Thermoworks Signals unit or the BBQ Guru DigiQ or CyberQ. As an example. My thoughts are that if you are holding temp where you want it now and are able to hold low 225 or high 350 as needed, save your money...

Vodka Tonic Gin & Tonic for malaria you understand Hot black coffee with a shot of Irish whiskey (no dairy please) for those long Alaska nights

I like to add about a 1/2 teaspoon of sage for the 'tumbleweed' taste.

:coolkettle: Great to hear